Candied Bacon

One of the things I love about this blog is that I get so many suggestions for different things folks would like me to make.  And of all of those suggestions, some of my very favorites are the ones that involve bacon.  I know, shocking.  And of those bacon recipes, the ones that are pretty much all bacon?  Heaven, heaven, heaven.  This particular one is for candied bacon, which is a combination of two of my favorite words in the whole universe.  I was a little afraid to make it, just in case it didn’t turn out to be all I hoped and dreamed it would be.  As it turned out, I had absolutely nothing to worry about.

The idea for this came from my friend Dennis, who had a recipe for caramelized bacon that he was raving about.  I simplified it down to three delightful ingredients: fresh ground pepper, maple syrup, and a nice generous amount of thick-cut bacon.  (Bacon note here: my friend Christine tells me that some of the best bacon on the planet comes from Harrington’s of Vermont.  She’s a maestro in the kitchen, so I have my order in now and I am counting the days.)

Back at the candied bacon, line a baking pan with foil (do not skip this step if you ever want to use this baking pan again….trust me on this) and pop a wire cooling rack on it.  Preheat your oven to 375.

Now mix up the maple syrup and the pepper together (sweet! spicy!) and cut your bacon in half slices.  Lay the slices on the wire rack and paint them generously with the syrup.  Flip them over and paint them again.  Now give them one more grinding of black pepper for good luck.

Pop them in the oven and bake the bacon for about 25 minutes or so – you want it nice and crispy.  Let it cool for a few minutes, and then remove it to a plate – a nice serving dish if you are going to serve it as is, or a regular plate if you are going to use it as an ingredient in something.  My next post is going to call for using this candied bacon as a key ingredient, but in the meantime Dennis left me the following note with his recipe:

“Delicious with a cocktail!!!”

And you know, it was!

Candied Bacon
  • ½ pound thick cut bacon, slices cut in half
  • ¼ cup maple syrup (the real stuff, please!)
  • 1 teaspoon freshly ground black pepper, plus extra for the sprinkle at the end.
  1. Preheat oven to 37 Line a rimmed baking sheet with foil (don't skip this step!) and set a wire cooling rack in the center of the pan.
  2. Lay the bacon pieces on the rack. Mix the pepper and syrup together and paint each piece of bacon with the peppered syrup with a pastry brush. Flip them over and paint again. Now grind a generous amount of pepper on the side that is currently facing up.
  3. Bake the bacon until crispy, about 25 minutes. Cool for a few minutes on the rack and then finish cooling to room temperature on a plate. And don't even try to eat just's impossible.


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  1. Siesta Brandy says

    I have made candied bacon for years and of all the things I make, this one is huge favorite! Men especially love it. Mine is made with brown sugar, rice vinegar and cayenne but I am going to try yours which also sounds delicious! I also want to know more about the bacon from Harrington’s. I usually serve mine as an appetizer at parties–whole slices standing in a glass or lying on a pretty dish.

  2. Peggy says

    Harringtons is the absolute best for all things pork. Bacon is delicious and their hams are the holiday favorite in my house. Don’t overlook their selections of cheese. Equally delicious.


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